Thick and Molten Chocolate Chip Cookies Recipe

Name: Thick and Molten Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups cake flour; 2 teaspoons cornstarch; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon fine salt; 1 cup unsalted butter, room temperature; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs, room temperature; 2 large egg yolks, room temperature; 2 teaspoons vanilla extract; 2 cups semi-sweet chocolate chips; 8 ounces chocolate bar (for eating), roughly chopped; 1/2 cup roughly chopped walnuts (optional)

These Thick and Molten Chocolate Chip Cookies are pure cookie heaven—each bite is an invitation to experience gooey, molten pockets of chocolate nestled inside a cookie with glorious crispy edges and a soft-baked, chewy center. Best of all, you can whip these up in under an hour, making them an absolute game-changer for busy weeknights, last-minute gatherings, or sheer chocolate emergencies. With a secret combo of two flours, melty chopped chocolate, and loads of chocolate chips, these cookies are rich, thick, and irresistibly decadent.

Why You’ll Love This Recipe

Ultra-Thick and Gooey: The signature height of these cookies means a soft, molten center that stays fudgy and decadent long after baking.
Melt-in-Your-Mouth Chocolate: Using both chocolate chips and chunks ensures every single bite is filled with pools of chocolate, taking “chocolate chip” to a whole new level.
Effortless for Busy Schedules: The dough comes together fast, with just a short chill time, making these a realistic weeknight treat.
Bake and Share: These bakery-style cookies are generous in size—ideal for sharing (or not!) and absolutely unforgettable straight from the oven.

Ingredients You’ll Need

Just a handful of simple pantry staples—gather these for the ultimate cookie experience:

All-Purpose Flour: Provides structure, ensuring the cookies hold their shape and bake up thick.
Cake Flour: Adds tenderness for a soft, pillowy interior, balancing out the chewiness.
Cornstarch: Secret weapon for a soft, melt-in-the-mouth texture—don’t skip it!
Baking Powder & Baking Soda: The perfect duo for just the right lift and golden edges.
Fine Salt: Balances the sweetness and enhances the rich chocolate flavor.
Unsalted Butter: Room temperature butter creates a creamy base and luscious flavor. For best results, don’t substitute with margarine.
Light Brown Sugar: Adds moisture and a lovely caramel depth to each bite.
Granulated Sugar: Contributes to those irresistible crisp edges you can’t get enough of.
Eggs + Egg Yolks: Room temperature eggs give richness and ensure a soft, tender crumb.
Vanilla Extract: A must for warm, aromatic flavor throughout.
Semi-Sweet Chocolate Chips: They hold their shape for perfect chocolate-studded bites.
Chocolate Bar (for eating): Roughly chopped—these melt into glorious pools throughout the cookie.
Walnuts (optional): For texture and a hint of earthy crunch—totally optional, but highly recommended for nut lovers.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s plenty of room to make these cookies your own:

Nut-Free: Omit the walnuts entirely if you prefer.
Mix-in Madness: Swap walnuts for pecans, macadamias, or even a handful of dried cranberries for a chewy twist.
Chocolate Variety: Try bittersweet chocolate chunks for deeper flavor, or use milk chocolate for a sweeter experience.
Add a Sprinkle of Sea Salt: Finish with flaky salt right after baking for an incredible sweet-salty bite.
Make Mini Cookies: Use a smaller scoop for bite-sized treats—just adjust the baking time down a few minutes.

How to Make Thick and Molten Chocolate Chip Cookies

Step 1: Prepare the Dry Ingredients

Sift together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt in a large bowl. Sifting really is worth it—it prevents lumps and ensures a perfectly smooth dough.

Step 2: Cream the Butter and Sugars

In a separate bowl, beat the softened butter with brown sugar and granulated sugar until smooth and creamy—about 2 to 3 minutes on medium speed. Scrape down the bowl as needed to ensure every bit is perfectly mixed.

Step 3: Add Eggs and Vanilla

Beat in eggs and extra egg yolks one at a time, mixing well with each addition for a lush, cohesive batter. Stir in the vanilla extract.

Step 4: Combine Wet and Dry

Gradually add the sifted dry ingredients to your wet mixture, mixing just until there are no streaks of flour left —over-mixing can make the cookies tough.

Step 5: Fold in Chocolate and Nuts

Gently fold in the chocolate chips, chopped chocolate bar, and walnuts (if using). It’s important to fold—don’t beat—so you keep those chunks whole and beautiful in every cookie.

Step 6: Chill the Dough

Wrap your bowl with plastic wrap and chill the dough for at least 30 minutes. This step is essential—it lets the flavors mingle and ensures gloriously thick cookies with perfect craggy tops.

Step 7: Shape and Bake

Preheat the oven to 400°F and line baking sheets with parchment paper. Scoop dough using a 1/3-cup measure and shape into thick mounds, like squat hockey pucks. Space well apart and bake for 10 to 12 minutes, pulling them out just before they look fully done for molten centers.

Step 8: Let Them Rest

Leave cookies on the baking sheet for 15 to 30 minutes—carryover heat will finish them gently. Once firmer, cool completely on a wire rack (if you can wait!).

Pro Tips for Making the Recipe

Scoop Generously: Using a large ice cream scoop or 1/3 cup measure makes bakery-style, tall cookies.
Don’t Skip Chilling: Even a brief chill prevents over-spreading and deepens the flavor.
Underdone is Perfect: Cookies should look slightly underbaked in the middle—residual heat will finish them perfectly gooey.
Rotate Pan: For an even bake, rotate the pan halfway through baking time.
Experiment: Baking is part science, part adventure—switch up the chocolate, add spices, or try peanut butter chips.

How to Serve

These cookies are an event in themselves, but the serving options are endless:

Classic: Enjoy them fresh and warm with a tall glass of cold milk.
A la Mode: Top with vanilla ice cream for a truly decadent dessert.
Party Platter: Stack them high for bake sales, picnics, or as the centerpiece of a dessert spread.
Gift-Worthy: Wrap up a few in parchment and twine—these cookies are a heartfelt, homemade gift that everyone remembers.

Note: Serve slightly warm for the full molten chocolate experience—the gooey centers are what make these unforgettable!

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to four days—they’ll stay chewy and delightful.

Freezing

For longer storage, freeze unbaked cookie dough mounds on a tray, then transfer to freezer bags. Bake directly from frozen—just add a minute or two to the baking time.

Reheating

To revive that warm, gooey center, pop a cookie in the microwave for 10-15 seconds. It melts the chocolate perfectly and brings back that fresh-baked magic.

FAQs

Can I use just all-purpose flour instead of both flours?

Using both all-purpose and cake flour gives a superb balance of chew and tenderness, but if you only have all-purpose flour, you can substitute it for the cake flour. Expect the cookies to be slightly less soft but still quite delicious.

Why chill the dough before baking?

Chilling is crucial for thick, bakery-style cookies. It gives the flour a chance to hydrate, which prevents spreading and intensifies flavor. Skipping this step will give you flatter, less flavorful cookies.

Can I make smaller cookies?

Absolutely, use a smaller cookie scoop if you’d like. Just reduce the baking time by a few minutes—watch the edges for the perfect doneness.

How do I get gooey centers every time?

The magic is in the underbake—remove cookies when the tops are just set but still look a little underdone in the middle. The carryover heat from the baking sheet will finish the job, giving that oozy, molten chocolate heart.

Final Thoughts

If you’re looking for a chocolate chip cookie that’s everything a cookie should be—thick, gooey, packed with chocolate, and ridiculously satisfying—this is it. Give these a try tonight and experience just how easy (and rewarding) homemade cookies can be. Whether you bake them for yourself, your family, or to impress a crowd, these cookies are sure to bring big smiles and requests for the recipe. Happy baking!